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Classic
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page 268
two eggs and half a teaspoonful of soda; put these ingredients together with
care, just as if it were a very rich cake; bake it in three layers, and put
frosting between--the frosting to be made of the whites of two eggs with enough
powdered sugar to make it thick. The top of the cake may be frosted if you
choose.
WHIPPED CREAM CAKE.
One cup of sugar and two tablespoonfuls of soft butter stirred together; add the
yolks of two eggs well-beaten, then add four tablespoonfuls of milk, some
flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream tartar
and half a teaspoon of soda in a cup of flour, sift it into the cake batter, and
stir in lightly. Bake in a small dripping-pan. When the cake is cool, have ready
half a pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream easily, set it
on ice before whipping.
ROLLED JELLY CAKE.
Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until
light, then add the sugar, then add two tablespoonfuls of water, a pinch of
salt; lastly stir in the flour, in which there should be a heaping teaspoonful
of baking-powder. The flour added gradually. Bake in long, shallow biscuit-tins,
well-greased. Turn out on a damp towel on a bread-board, and cover the top with
jelly, and roll up while warm.
TO CUT LAYER CAKE.
When cutting Layer-Cakes, it is better to first make a round hole in the cake,
with a knife or tin tube, about an inch and a quarter in diameter. This prevents
the edge of the cake from crumbling when cutting it.
When making custard filling for Layer-Cake, always set the dish containing the
custard in another dish of boiling water over the fire; this prevents its
burning, which would destroy its flavor.
LAYER JELLY CAKE.
Almost any soft cake recipe can be used for jelly-cake. The following is
excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of
sweet milk, two cups of flour, two heaping teaspoonfuls of baking-powder,
flavoring.
For white, delicate cake, the rule for "Silver Cake" is fine; care should be
taken, however, that the oven is just right for this cake, as it browns very
easily. To be baked in jelly-cake tins, in layers, with filling put between when
done.
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